Rye bread with coffee, Quinoa and Almonds

There are so many ways to incorporate unexpected flavors into bread, especially if you have a machine that does all (or most) of the work. Here, brewed coffee is added to the dough for rye bread along with quinoa, sliced almonds, and sunflower seeds. Your kitchen will smell utterly amazing while the loaf is baking. While it is excellent served at room temperature, and will keep for days, it will be hard to resist helping yourself to a slice once it comes out the oven.

Ingredients

servings:

275milliliters water

2tablespoons coffee (Delta Brazil)

100grams whole wheat flour

100grams flour

150grams rye flour (whole)

50grams quinoa

11/2teaspoons olive oil

11/2teaspoons salt

1teaspoon sugar

11/2teaspoons dry yeast (Fermipan)

70grams sliced almonds

30grams sunflower seeds

Directions

Prepare the coffee and strain it if you don't use a coffee maker.

Let it cool until lukewarm and pour in the water.

Confirm that it is 275 ml. and if it's necessary add a little water.

Add the remaining ingredients except the sunflower seeds and the almonds.

Select the whole bread program and when you hear the beep, add the seeds.

When the program ends, remove the bread from the bowl and let it cool over a net.

Try cutting the first slice while it's warm and enjoy with a piece of butter melted by its heat!